Almond-Amaretto Cheesecake (Mccall'S) - cooking recipe

Ingredients
    1/4 cup sugar (Crust Recipe begins)
    1/4 cup almonds, toasted
    1 cup all-purpose flour
    1 pinch salt
    1/2 cup unsalted butter
    1 large egg yolk
    1/4 teaspoon almond extract
    5 (8 ounce) packages cream cheese, softened (Filling Recipe starts)
    1 2/3 cups sugar
    2 teaspoons grated lemon zest
    5 large eggs plus 2 egg yolks
    1/4 cup heavy cream
    3 tablespoons amaretto liqueur
    1 tablespoon all-purpose flour
Preparation
    To make crust: Lightly grease 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepared pan to line bottom and 2 inches up sides. Refrigerate 1 hour.
    Preheat oven to 400*F. Bake crust 8 minutes or just until golden. Place on wire rack; let stand until cool.
    Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth.
    Beat in lemon zest. At medium speed, beat in eggs and yolks, one at a time, beating just until blended after each addition.
    At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500*F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200*F.
    Bake cheesecake 1 hour longer, covering loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
    Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run a knife around edges of pan to loosen cake. Remove pan side. Place cake on serving dish. Garnish with berries. Before cutting each slice, dip knife in cold water.

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